This easy to make, gluten free, keto biscotti recipe is the perfect treat with your morning coffee or an after dinner dessert. They are made with rich cocoa powder, cinnamon, and a some hot chili pepper flakes for a little kick!
Cuisine American, Mexican
Keyword Keto Mexican Hot Chocolate Biscotti
Prep Time 15minutes
Cook Time 45minutes
Additional Time 15minutes
Total Time 1hour15minutes
Author Bon Appeteach
1cupLow Carb SweetenerI prefer allulose
GarnishOptional - Low Carb Chocolate for drizzle and additional spices sprinkled on if
Preheat your oven to 325 F. Prep a baking sheet with parchment paper.
In a bowl whisk together the almond flour, low carb sweetener, cocoa powder, spices, xanthan gum, and baking powder.
Mix in the 3 eggs and the melted butter and combine until it forms one dough ball.
Place the dough ball onto the parchment paper baking sheet and pat the dough out into a large rectangle. It should be no more than 1 inch thick or it will not bake correctly. It should be about 4 inches wide and about 15 inches long. Bake for 30-35 minutes until set. It will be slightly softer in the middle but it should be harder to the touch. Let it cool about 15 minutes before slicing.
Slice the log into 24 pieces. I prefer to cut the log in half, and each half in half and so forth for even slicing. You should get 24 pieces. Place them back on a cooling rack on the baking sheet so the sides are facing up. Bake for an additional 15-20 minutes. Remove from oven and let cool completely for them to harden.
Store in an open container so they stay crispy.
Freeze the baked biscotti for up to 6 months for freshness!